Vegan Spinach Dip

Vegan Spinach DipWhether you’re vegan or not, this spinach dip is just as addictive as the real thing, minus all the guilt.

Summary

  • CourseAppetizer
  • CuisineAmerican
  • Yield1 skillet
  • Cooking Time15 minutes
  • Preperation Time5 minutes
  • Total Time20 minutes

Ingredients

soft tofu
400 grams
raw cashew nuts (3/4 cup soaked in water overnight and drained)
100 grams
nutritional yeast (~1/4 cup)
25 grams
apple cider vinegar
2 teaspoons
salt (~1/2 teaspoon)
3 grams
spinach (175 grams cooked and squeezed)
260 grams
vegetable oil
1 tablespoon
onion (1 medium )
175 grams
garlic (minced)
2 cloves
water chestnuts (diced)
100 grams
extra virgin olive oil
smoked paprika

Steps

  1. Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to the bowl of a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won't spin, try adding a little water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.
  2. Chop the roots off the spinach and put it into a large bowl. Wash the spinach under running water while agitating it with your fingers until the water is no longer muddy. Then, stop the water and give any remaining grit a chance to settle to the bottom of the water.
  3. Whether you're vegan or not, this spinach dip is just as addictive as the real thing, minus all the guilt.
    Lift the floating spinach off the top of the water, leaving any remaining sand at the bottom of the bowl.
  4. Bring a large pot of water to a boil and add the spinach. Boil until the spinach is tender. 1-2 minutes.
  5. Whether you're vegan or not, this spinach dip is just as addictive as the real thing, minus all the guilt.
    Drain the spinach, rinse with cold water and then squeeze the excess water out of the spinach.
  6. Whether you're vegan or not, this spinach dip is just as addictive as the real thing, minus all the guilt.
    Chop the spinach into small pieces.
  7. Add the oil, onions and garlic to a frying pan and sauté over medium-high heat until the onions are a caramel brown color and have reduced to about 1/4 of their original volume.
  8. Whether you're vegan or not, this spinach dip is just as addictive as the real thing, minus all the guilt.
    Add the water chestnuts and spinach and, sauté to heat through.
  9. Whether you're vegan or not, this spinach dip is just as addictive as the real thing, minus all the guilt.
    Turn down the heat and add the tofu and cashew puree. Stir constantly until the spinach dip is heated through. Adjust salt to taste.
  10. Drizzle with a little olive oil and then dust with smoked paprika. Serve with vegetables and bread.